WH | Spaghetti alla Chitarra Egg (500g or 1kg)
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Spaghetti alla Chitarra hail from the centre and southern regions of Italy.

In the region of Abruzzo, which was first to claim spaghetti alla chitarra, they are served with a simple mixed meat ragu of pork and lamb. Since these spaghetti have a square surface and are two or three millimetres thick, they are also perfect with creamy sauces.

Our fresh egg pasta is freshly hand made to order for you. You won't find fresher egg pasta anywhere in London!

Cooking Instructions

Cook in salted, boiling water for 4-5 minutes

Storage

Keep refrigerated between 0 and 4 degrees Celsius

20 days shelf life

Once opened, consume within 2 days

Other Information

Allergy Advice! For allergens, see the bold ingredients listed in the ingredients tab

Ingredients

Allergy Advice! For allergens, see the ingredients in bold.

Pasta: '00' Wheat Flour, Durum Wheat Semolina, Pasteurised Free Range Egg, Rice Flour

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